Effect of Girdling on Anthocyanin Content and Quality of Spine Grape Berries

Abstract

Girdling can promote anthocyanin accumulation in grape berries. However, the underlying mechanism is unclear. In this study, we explored the effects of girdling on the accumulation of anthocyanins and the transcript levels of key genes in anthocyanin synthesis in spine grape skins. We also determined the effect of girdling on the contents of vitamin C, titratable acids, soluble sugars, and aroma compounds, and the transcript levels of genes related to sugar transport and aroma compound synthesis. The girdling treatment promoted anthocyanin accumulation in spine grape skins by increasing the transcript levels of genes related to anthocyanin synthesis. Girdling also increased the transcript levels of genes related to sugar transport in leaves, petioles, and flesh, promoted the transport of photosynthetic products to berries, and increased the soluble sugar content in berries. The transcript levels of genes related to aroma compound synthesis and the contents of aroma compounds in flesh were also increased by the girdling treatment. Together, our results show that a girdling treatment can increase the contents of anthocyanins, soluble sugars, vitamin C, and aroma compounds, decrease the titratable acid content, and significantly improve the quality of spine grape berries.